Spiced Corn Boil and Jalapeno Corn Muffins!!

I'm sure you know by now I LOVE trying new recipes!! It was the presentation of the meal that caught my eye! Now...having tried it, I know it is a keeper!

SPICED SHRIMP BOIL

6 servings

NI: about 2 2/3 cups equals 263 cal, 2g fat, 5g fiber

Ingredients:

1 medium lemon, halved
2 1/2 pounds medium red potatoes (about 10) quartered
1 tsp ground coriander
1 tsp cayenne pepper (hmmmm...I hesitate to use that much...I used less than 1/2 tsp)it's amazing how much heat it can generate!
1/8 tsp ground allspice
1/8 tsp ground cloves
15 whole peppercorns
4 cloves of garlic,peeled and halved
4 bay leaves
2 tsp mustard seed
1/2 tsp dill seed
4 celery ribs, halved
1 bunch parsley
2 medium onions, cut into wedges
5 quarts cold water
3 medium ears sweet corn, husked and cut into 2 inch pieces
1 1/2 pounds uncooked shell on jumbo shrimp (about 18) I used large seeing that's what I had!
1 tsp salt

Directions:

Squeeze the juice from the lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat and then set aside.

Place the peppercorns, garlic, bay leaves mustard seed and dill seed on a double thickness of cheesecloth, bring corners together and secure with string to form a bag. Place the bag of spices, celery, parsley and onions in a boiler pot; add water and bring to a boil, cover and continue boiling for 15 minutes.

Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add the potato mixture. Brig to a boil; Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender.

Stir in Shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt, toss to coat!

Jalapeno Corn Muffins

Servings: 16

NI: 1 muffin is 136 calories, 3g fat, 2g fiber

Ingredients:

1 1/2c yellow cornmeal
1 1/4c all purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 tsp ground cumin
2 eggs
1c fat free milk
3 tbsp butter, melted
2 tbsp minced fresh cilantro
1 can (8 3/4) whole kernel corn, drained
1/2c chopped sweet red pepper
1/2c chopped seeded jalapeno peppers (I use less than 1/4c) call me a coward...lol!

Directions:

In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.

Coat muffin cups with nonstick cooking spray; fill 2/3 full. Bake at 425 degrees for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.